Chocolate Truffle Cake or the From the Bottom of My Heart Cake

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(from paulanga’s recipe box)

Source: Shoots and Roots

Categories: Dessert, Not Tried

Ingredients

  • Crust
  • 1 cup pecans or walnuts (our favorite), toasted and coarsely ground
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • Filling
  • 1 cup whipping cream
  • Two 8oz packages of semisweet chocolate chips or 16 oz of other high quality semisweet or dark chocolate, cut up
  • 6 eggs
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • Whipped Cream, for serving (this is not really optional in my opinion)
  • Supplies
  • 9 inch spring form pan
  • Saucepan and metal bowl for melting chocolate
  • a second large bowl for beating eggs
  • hand mixer or standing mixer

Directions

  1. To make the crust stir the crust ingredients together in a bowl until well mixed. Lightly grease the bottom and sides of a springform pan with butter and press the crust into the bottom. Set aside.

  2. Warm the whipping cream in a double boiler over low heat (find out how to make your own double boiler here). Add the chocolate and stir gently until the chocolate is completely melted and combined with the whipping cream. It should look smooth as silk. Remove from the heat and set aside to cool.

  3. Preheat the oven to 325F. Add the eggs, sugar, and flour to a large mixing bowl and beat together with a mixer for ten minutes. It will change color and texture becoming a thick and smooth pale lemon yellow.

  4. Fold 1/4 of the egg mixture into the chocolate then fold all the chocolate into the egg mixture. Folding them together this way helps retain the air we spent ten minutes whipping into the eggs while also bringing the temperature of the warm chocolate and cool eggs closer together. Pour into your prepared pan. Try not to lick the bowls, rinse them out in the sink and leave on the stove to dry.

  5. Bake at 325F for about 45 minutes. The edges and halfway to the center should be puffed up. The center should be slightly soft and jiggly. Cool in the pan on a wire rack for 20 minutes. Remove the sides of the pan and let cool until room temperature before moving to the fridge for a minimum of 4 hours. Serve with whipped cream. Store leftovers covered and in the refrigerator.

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